Blueberry Linzer Cookies

Delight your taste buds with these charming Blueberry Linzer Cookies, a sophisticated twist on a classic treat! Buttery almond-flour dough infused with a hint of cinnamon creates irresistibly tender cookies that sandwich a jewel-like layer of luscious blueberry jam. The pairing of nutty, spiced shortbread with the tangy sweetness of the fruit filling delivers a flavor profile that’s as elegant as it is comforting. With their signature “window” design dusted in powdered sugar, these cookies are as visually stunning as they are delicious, making them perfect for holiday gatherings, tea parties, or weekend indulgence. Easy to prepare ahead and customizable with your favorite jam, this recipe is a must-try for cookie lovers and baking enthusiasts alike.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:12 mins

Total Time:42 mins

Servings: 20

Ingredients

• 210 grams All-purpose flour
• 120 grams Almond flour
• 170 grams Unsalted butter
• 100 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 1 Egg yolk
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Kosher salt
• 180 grams Blueberry jam
• 30 grams Powdered sugar

Directions

Step 1

In a medium bowl, whisk together the all-purpose flour, almond flour, ground cinnamon, and kosher salt. Set aside.

Step 2

In a large mixing bowl, use a handheld or stand mixer to cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 3

Add the egg yolk and vanilla extract to the butter mixture, and beat until fully incorporated.

Step 4

Gradually add the flour mixture to the wet ingredients, mixing on low speed until a dough forms.

Step 5

Divide the dough into two equal portions, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or until firm.

Step 6

Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.

Step 7

On a lightly floured surface, roll out the chilled dough to about 1/8-inch (3 mm) thickness.

Step 8

Using a round cookie cutter (approximately 2 inches in diameter), cut out circles from the dough. On half of the circles, use a smaller cutter to create a window in the center.

Step 9

Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. Re-roll the scraps and repeat until all the dough is used.

Step 10

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Dust the windowed cookies generously with powdered sugar.

Step 12

Spread approximately 1 teaspoon of blueberry jam onto the flat side of each non-windowed cookie.

Step 13

Gently place a windowed cookie on top of each jam-covered cookie, pressing lightly to adhere.

Step 14

Store in an airtight container at room temperature for up to 3 days. Enjoy your Blueberry Linzer Cookies!

Nutrition Facts

Serving size	832.9 grams (832.9g)

Amount per serving	% Daily Value*
Calories	3761

Total Fat 213.20g	273%
Saturated Fat 91.20g	456%
Polyunsaturated Fat 0.00g
Cholesterol 561mg	187%
Sodium 193mg	8%
Total Carbohydrate 442.30g	161%
Dietary Fiber 25.60g	91%
Total Sugars 222.50g
Protein 52.30g	105%

Vitamin D 18IU	91%
Calcium 367mg	28%
Iron 16mg	86%
Potassium 430mg	9%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.2%

Protein: 5.4%

Carbs: 45.4%